This was a fun recipe using all the fruit from the grounds. We plums, nectarines, peaches, apples, and apricots. The plums and apricots normally ripen before the nectarines and peaches but I had picked some and they kept well in the refrigerator. I decided to make this relatively simple recipe highlighting all those different textures and flavors. I also picked some wild elderberry flowers and berries. I had some grapes I had purchase for the farmers market and to bring a bit of intrigue to the dish I made an aioli with vegetable ash. The ash amazing gives the fruit a flavor like they have been grilled, but keeps the texture of the fruits as they are at the peak of ripeness. I topped all the fruit with a white balsamic glaze and olive oil. Finished the dish with micro fennel, basil, and candied pistachio’s. Here is the recipe I hope you enjoy it!
1 nectarine sliced
1 apple sliced
1 plum sliced
1 apricot sliced
1 peach sliced
1/2 cup of grapes cut in half
1/2 cup of elderberry flowers
1/4 cup of elderberry berries
2 tbsp of crushed red peppercorns
Candied Pistachios see here (substitute pistachios for pecans)
1/4 cup of white balsamic
1/4 cup of olive oil
Petit fennel and basil greens
3 carrots and 1 onion charred completely
4 large bunches of green onion or spring onion charred completely
1 cup of mayo
For the vegetable ash aioli
Turn you grill or oven on as high as it will go. Place all the vegetables on the grill and char completely. All the charred bits need to be dried completely and then place the ashes in a coffee grinder and pulse to a powder. Combine 2 tbsp of ash with the mayo with a pinch of salt and mix well with a whisk. Set aside and keep cold.
In a small mix white balsamic, olive oil, and a pinch of salt. Then on four plates using a pastry brush, brush some of the ash aioli onto the plate. Then take 5 to 6 slices of each fruit and place in a line on top of the sauce. Then top all the fruit with the white balsamic dressing. Add red peppercorns, elderberry flowers and berries on top. Place halved grapes, fennel, and basil leaves on top. Finish with candied pistachios for a little crunch. Serve and enjoy!